Ingredients (serves 4)
- 800g of lamb cut into chunks
- One large white onion
- 1tbsp plain flour
- 800ml beef stock
- 2 bay leaves
- A dash of Worcestershire sauce
- 1tbsp mint sauce (optional)
- salt and pepper to taste
- 2 large carrots (chopped)
- 3 large potatoes (sliced into relatively thin circles, you may need more depending on the size of the dish you are using)
- Dried thyme
- Your choice of veg to serve, I do this with broccoli
Method
- Preheat the oven to 180degrees
- Brown the lamb in a pan on a high heat. Once browned transfer to a different dish.
- Slice and fry the onion in the lamb juices until soft. Add the lamb back to the pan with the onions.
- Add the flour to the lamb and onions and stir so everything is coated.
- Add the beef stock to the pan and mix thoroughly.
- You can now transfer this into a casserole dish that is oven safe.
- Add the Worcestershire sauce, bay leaves and mint sauce to the lamb mixture and season to taste with salt and pepper.
- Cover the lamb (if you don’t have a lid you can use some foil) and cook for 30 minutes.
- Take the dish out of the oven and add the chopped carrots and stir.
- Layer the potato slices on top of the lamb, covering the whole dish.
- Sprinkle some dried thyme over the potatoes and bake in the oven for a further hour.
- Once ready, serve with your choice of vegetables!
Meg Reads 